Preheat oven to 400°F. Slice enough of the top of the head of garlic off to reveal all the cloves. Place on a small sheet of aluminum foil and pour over the olive oil. Wrap the aluminum foil over the head of garlic and roast for 30 minutes or until the cloves are golden brown.

Add half the veggie mixture to a mixing bowl with the beef, cheese, bread crumbs, and egg. Mix until well combined. Form into 1 ½” meatballs (makes about 20) and place on a greased baking sheet. Bake alongside garlic in 400°F oven for 15 minutes or until cooked through.

Add the other half of the veggie mixture to a large saucepan over medium high heat with the butter. Cook, stirring often, until the veggies start to brown. Add the crushed tomatoes, tomato sauce, and sugar: reduce heat to low and simmer.

Bring a pot of water to a boil and cook pasta for 10-12 minutes or until al dente.

When the garlic is done, remove from the oven and cool for 5 minutes. Grasp the head of garlic from the root-side and squeeze the cloves out onto a plate. Mash the roasted garlic with a fork and stir into the simmering sauce.

When the meatballs are done stir them into the sauce or serve separately if desired. Serve the meatballs and sauce over spaghetti.

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Emma spends her days in the Research and Development Laboratory at Organic Valley working as a Product Development Technician and her evenings in the kitchen cooking and baking delicious meals and treats for friends.

We are farmer-owners and staff of CROPP Cooperative out to save family farming culture through organic farming. Along the way, we're sharing our unique cooperative culture and homegrown expertise—from farming and gardening to kids and cooking and more.